Cassell's dictionary of cookery

Fruit, Lemon, in Cream. — Rub off on lump sugar the rind of two lemons ; add this, with the strained juice, to one pint of cream, six ounces of sugar, and one dessert-spoonful of brandy ; mix these ingredients well together, and freeze them in an ice-pot, stirring them with a wooden spoon. Time, half an hour for the freezing process. Cost, 2s. 6d. Enough for eight glasses. Fruit, Macedoine of.— Set a jelly mould into a pail of rough ice and salt, and arrange the fruits according to fancy, between layers of clear well-sweetened jelly, flavoured with some liquor, as noyeau or marascliino. If the jelly be poured into the mould an hour before it is required, the outside will be sufficiently frozen, and the inner part \Till be as firm as can be desired. When removed from the ice-pail, turn out the jelly on a glass dish, first dipping the mould into tepid water, which will loosen it immediately. The mould should be covered while in the ice, and the top or cover hid from sight by more ice and salt. Fruit Pastes. — These pastes are prepared by stoning the fruits, and pulping them, after slowly boiling, through a sieve. The pulp is then returned to the pan to dry up the moisture, when sugar is added equal in weight to the paste ; it is again mixed well, and dried slowly, untn no impression can be made upon it. Spread out on plates, which should be wetted with brandy. When cold, store between layers of paper. Pastes made from elder fruit and black currants are excellent, considered medicinally. Fruit Pasties or Turnovers. —Boil down fruit of any kind with a little sugar, and let it grow cold. Take one pound of puff paste ; cut it into as many pieces as you require pasties ; roU out in a circular form, and put the fruit on one half-turn, the other half over on the fruit, and pinch the edge, which should be first wetted with white of egg. Raw fruit may be used, but in this case the paste must be thicker, and not quite so rich. Meat, or savoury pasties, form the principal food of the agricultural classes in Cornwall ; but a mixture of meat, potatoes, and turnips is more generally used for their pasties. Time for fruit pasties, twenty minutes. Sufficient for one dozen and a half. Fruit Pie for Invalids.— The rich crusts usually made for fruit tarts are highly indigestible, and should not be eaten by delicate persons. As a hght substitute for pastry, the following recipe will be found usefiil : — Cover the bottom of a pie-dish with rather thick slices of spongecake. If small ones be used, make only two slices of them, and lay the brown part downwards in the dish. Fill up with any seasonable fruit, and strew amongst it as much fine sugar as will be required to sweeten. Pour water nearly even with the fruit, and make a cover with the remaining slices of spongecake. Bake in a moderate oven for forty minutes. Sufficient for five or six persons.